When one country’s cuisine finds its way overseas, things are often lost in translation, either due to the limited availability of certain ingredients or because of differences in local tastes. Japan is just as guilty as any country for offering “foreign” foods that would never be found in the countries they originated from, but Japanese food has not escaped the same type of butchering, as the likes of sushi and ramen gain popularity around the world.

Just as any American is likely to be surprised by some of the things Denny’s and McDonald’s in Japan have on offer, one of RocketNews24’s Japanese writers got a bit of a surprise when he checked the menu at a sushi restaurant in the Netherlands.

Garlic flavored cola. Just let that sink in for a moment. Fizzy sweet cola with a pungent garlic taste. Yum? Over the years, we’ve seen a lot of weird food and drink come out of Japan, and as of January 9, there has been a new addition to that list.

Hailing from Aomori, the garlic capital of Japan, which has previously produced such delectables as garlic ice cream and garlic beer, “Jats Takkola,” is brought to us from the garlic center of the garlic capital of Japan, also known as “Garlic Town,” Sannohe Districts’ Takko Town.

For some of our Western readers, just the idea of raw fish might be enough to turn stomachs. Now imagine the kind of sushi that even Japanese folk can’t handle. We’ve previously introduced Hong Kong’s ‘Myosho sushi’ store, nicknamed ‘killer sushi’, on our Japanese site, but in the name of journalism we decided that a hands-on report was necessary. And so we sent our brave and strong-stomached writer out into the field.

Those right there my friend are fried armored isopods, and they’re just waiting for you to munch down on those crunchy exoskeletons. Heston Blumenthal get on over here, ‘cos this might be just what you need to get your next Michelin star.

You, Me, And a Tanuki is a weekly featured blog run by Michelle, a Californian who is currently one of only two foreigners living in Chibu, a tiny fishing village on one of the Oki islands in Japan. Check back every Saturday for a new post or read more on her website here!

When I first got to Japan, I made a goal to try any food that was offered to me. Sea snails (freshly cracked out of their shells and still alive), check. Sea cucumber, check. Shiokara (fermented salty squid), check. I’ve encountered some of the grossest edible things I’ve ever seen, but stuck to my goal, tried not to think about the slimy mess in front of me, and ate the new food.

To up the ante on my food challenge, I told myself that I would eat every dish that was served in kyuushoku (school lunch). The main reason I took this challenge is that I think it sets a good example for the kids, who are made to sit at the lunch table until they finish every bite of their food. Usually, completing my goal isn’t a chore at all. I’ve had some of the most delicious meals I’ve ever encountered in Japan served to me in the lunchroom at school. But it hasn’t all been easy. I’m not a fan of shishamo (pregnant smelt fish) which are eaten with head, eyes, tail, bones…everything, intact. As unappealing as shishamo is to me, I still manage to eat all of them when they are served in the school lunch.

There’s nothing worse than sitting down to enjoy a big slice of your favorite cake, only to feel the unpleasant crunch of an egg shell between your teeth. Well, what if your entire cake was baked in an egg shell?

One of our reporters has cleverly devised a way to cook a cake inside an egg! She’s got a cute idea, but I prefer my cake eggshell-free, no matter where the eggshell ends up.

If you’d like to try your hand at making an egg cake, have a look at her recipe and commentary: